A new dish for the Deli Truck Supper club – that you can make at home.

More and more people have been enjoying our supper club menus during the Covid crisis so we will be carrying on with our innovative and super tasty delivered menus long after the pandemic has been controlled. So here is a new menu item that we have built after discussion with a quite a few of our supper club members. This is one of the tastiest meals we have cooked – jam packed with flavour and old favourites like char grilled polenta and oven grilled baby tomatoes.

This is how you can make our Mini Porchetta yourself at home – A pork chuck steak, flattened and stuffed with herbs, sun-dried tomatoes, parmesan, roasted pine nuts and garlic- then rolled and wrapped in bacon rashers. Fried to crisp the bacon then covered and slow cooked for two and a half hours at 150 C.

Porchetta, Deli Truck, Street food,
The ingredients that is rolled into the flattened pork steak. Add a pinch of Salt and pepper onto the meat
These chuck steaks are from the shoulder part of the pig. This is the same pork cut that we use for our renowned Pulled Pork. This is a super tasty cut but is a little tough – the best way to make it unctuous, creamy and tender is to cook slowly for two and a half hours at 150 degrees – and it stays moist.
The flattened pork chop with stuffing, ready to be rolled.
The final result before frying and then oven braising. We fry these finished porchetta’s to crisp up the bacon then oven cook for a couple of hours.

When it comes to cooking your Porchetta, fry the outside first to crisp up the bacon, then place in a baking tray sitting on a trivet of sliced onions and fresh thyme with a drop of water and cover with foil and slowly cook for two and a half hours at 150 C.

While the pork is cooking, make your polenta – I would always advise that you use the real thing, not instant polenta – the flavour and texture is markedly superior. The brand I have shown below will take 40 minutes to cook and you do need to stir it quite a bit. But if the temperature is low enough (just a light bubble every 30 seconds or so) you can stir it even 5 minutes or so, so it doesn’t stick the the bottom of the pan. When the polenta is very stiff and cooked add a good cup or two of parmesan and half a block of butter, with loads of fresh cracked black pepper and taste for salt, pour into a flat tray so the polenta is about 3 centimetres thick. Cool and then refrigerate.

For the tomato garnish put a couple of bunches of mini tomatoes onto a baking tray, drizzle with olive oil and pop in a hot oven (220c) for about 20 minutes, until the skins have split and the tomatoes have softened.

When it’s time to plate up, slice the polenta in to 2 x 3 inch pieces and either pop under a grill, pan fry or even shallow fry if you want to make it super crispy. Place tomatoes on top and sprinkle with balsamic and olive oil.

If you want to go the extra mile, then you could skim the fat off the liquid that will be in the bottom of the container the pork was cooked in – put the skimmed liquid in a small saucepan and reduce a little. You can then thicken with a roux or a teaspoon of gravy booster and serve on the side.

This dish has had a spectacular introduction to our clients who have all (without exception) gone just a little crazy over the robust and unctuous flavour of this dish.. Hope you cook it or try it next time I offer as a menu item from our supper club. If you want to go on our supper club list drop me a line on 01959 561737.

Deli Truck Paella service – “the most generous fully loaded Paella in the UK.”

Not my words but a quote from a one of our corporate clients. The client had ordered 3 different Paellas, to feed around 100 people, for the launch of a massive new car dealership to the West of London. The organiser couldn’t believe how much seafood we used and the quality of the finished Paella.

Not surprising as we make all our own stocks and use only free range chicken and sustainable seafood. If you would like our Paella service for your next event – call Dennis on 0771218 4779 for a full quote.

Our 80 cm paella pans can feed up to 35 people per pan – We can cook seafood and chicken, chicken and vegetarian.

New Burger Sensation from the Deli Truck

The latest Deli Truck Burger – “Three Beefs with Balsamic Cranberry fried onions” After extensive testing (any excuse) this has turned out to be one of our favourites.. A burger of enormous flavour and with just the right balance of sweet and sour..

First the meat.. 1 thirds each of Brisket, Chuck and Short Rib with just a touch of super white beef fat – moulded into an 8oz puck of beefiness. Then we made a Balsamic (sour) Cranberry (sweet) fried onion compote – and for the final act – A toasted Ciabatta bun loaded with mature Cheddar, beef tomato, organic dry aged Bacon and our home made BBQ sauce. #burgers #streetfood Inspired by the Gourmet burgers at the Basin Burger House, in Midland, Texas – This burger is on our party and reception list for 2021 and beyond. #weddings

Deli Truck Paella test run

Practice run on ingredients for next Friday’s Paella Evening. We are using the Rolls Royce of Paella Rice – “Bomba” Bomba rice is twice as expense as any other Paella rice, but it does have amazing qualities – it can absorb up to three times it’s own weight in stock. Most rices absorb about 2 times.. We also used grade “A” Spanish Saffron in this test dish with free range chicken and organic pork loin. The taste is amazing – better than I though. Next Friday we will scale this dish up to our 80cm Paella pan – which is a maximum of 35 very generous main courses so you’ll have to book early.

Deli Truck top of the class with 5 star rating

The Deli Truck has just received a five star rating after its last health and safety check from the Sevenoaks council. Inspections have been getting tougher and tougher over the last couple of years as councils around the country are cracking down on unscrupulous, badly trained and dangerous food outlets.

We are delighted that the local council recognises the hard work, time and dedication the Deli Truck takes – making sure that it gets its food to its guests as fresh as possible while maintaining high standards of personal hygiene with spotless kitchens and appliances.

Deli Truck, Harley Davidson at a brewery.

Yep it’s that time of the year again when members of the HOG (Harley Owners Group) make the pilgrimage to the Westerham Brewery in Kent to taste award winning beer and eat award winning food from the Deli Truck. We will be serving the HOG’s and any one else who wants to come along steaming rolls of Italian Porchetta with sautéed Rosemary potatoes. You don’t have to have a bike to attend and of course your more than welcome at the Deli Truck for a meal and a chat. The day gets underway at midday on the 15th of April and we will continue to serve our Porchetta until 4.00 pm.

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Deli Truck Porchetta half way through cooking

There will be some fantastic bikes on show and you can taste award winning Westerham Brewery Beer, tour their brand new brewing complex, have a bite at the Deli Truck and look at some fabo bikes – Does it get any better than that? Not in this universe…  We really look forward to seeing you.

Harley Davidson, Deli Truck, Catering, Westerham Brewery,

Harley Owners Group (HOG) rideout

Our Porchetta is cooked Old Style – using the complete Loin and Belly of Pork wrapped around fresh Italian herbs, pine nuts and sundried Tomatoes. We are pretty certain that we are only one of 3 Porchetta cooks in the UK who use the entire side of the pig as it should be done. Many other providers just use the belly of pork because it’s so much cheaper. On the Deli Truck we use the much more expensive loin and belly in one large roll, which makes the entire slice less fatty, but it also makes it more meaty.. it really is fantastic. And we source our Pork locally either directly from the farmer at Danemore Farm near Tunbridge Wells or though the famous butcher to the stars, Batchelors the Butchers in Sevenoaks.

Porchetta, Deli Truck, Harley Davidson,

Deli Truck Porchetta served with sauteed potatoes

The Deli Truck goes to the movies

This is the first time the Deli Truck has been invited to a big occasion and we don’t have to cook a thing. Yes… the Deli Truck has appeared in a blockbuster movie to be released later this year.

props department dressing the truck

The lads from the props department turning the Deli Truck into a rather tatty noodle truck

The crew of 800 turned this part of inner London into a mad house for the weekend. Along with their trucks, generators, canteens, star caravans, miles and miles of cables and lots of security they certainly made an impact in an area of London that is usually very blaze and too groovy to be concerned by anything.  And tucked away in this shambolic scene was the good old Deli Truck.

Two entire streets in Shorditch were turned into a dystopian market street in a fantasy city called Ryme -sometime in the future. As soon as we arrived on set, the deli truck was attacked by the props department and turned in a Pho Noodle truck. The detail was amazing they even changed our number plates to match the fantasy city that Shoreditch had become for the weekend. Great to see these guys work so professionally.

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To much fake smoke but a great example of street sets

But the movie makers were keeping tight lipped, but they did say this is major movie with principal photography ending in May this year. The props department dressed two entire blocks just south east of Old Street Station with new shop signs with an Asian flavor.

So not only does the Deli Truck rock at doing festivals, weddings, birthdays and bar mitzvahs we are now getting invites to the movies..

To much fake smoke

Way to much fake smoke. You can see behind the Deli Truck they renamed a restaurant the “Ryme Marketplace Restaurant”

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Lighting rigs in the air just beside the Deli Truck

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A number plate from the fantasy city Ryme made for the Deli Truck

Bubbling Cauldron of Home Made Hot Chocolate

A great hit this winter has been our bubbling cauldron of hot chocolate. We were first asked to make hot chocolate for a Bonfire night party in London. And in true Deli Truck style we researched and tasted and researched some more to make the most extraordinary Hot Chocolate you could imagine. We used a mixture of 70 percent coco solids chocolate and milk chocolate from Lindt. You could stand your spoon up in this one. We have since been asked to make this for another 5 parties during the winter.

Hot Chocolate, Deli Truck, Street food,

Our hot chocolate Cauldron which keeps the contents hot and ready to serve with mini marshmallows.

Best steak ever and a bit about ageing.

This is not really a story about the Deli Truck, but what follows was such a wonderful foodie experience I have to share this with all and sundry.

We all know that ageing beef is what brings out the flavour and the quality of the meat. We also know that the only form of ageing is dry ageing – hanging in a temperature and humidity controlled cool room for up to 60 or even 100 days, with cool drying air circulating around a large prime cut of beef. Wet ageing in a tough plastic bag, with the air pumped out, is quite simply a revolting way to “age” beef as it has no contact with the air and so relies on anaerobic bacteria to tenderise the meat, which at times, can taste sour and watery.

But very few butchers dry age these days because during this very slow process, the cut of beef looses up to 20 percent of its weight as water evaporates away. This is what makes it more flavoursome and deeply red-brown in colour. Of course the water that evaporates, as far as a butcher is concerned is profit evaporating as well, as the weight of the cut decreases. This is the reason so many butchers will not dry age.

But on the few occasions that I have eaten properly air dried aged beef (I like it at about 40 days) it is a true revelation. The raw meat actually smells sweet, the all important fat is white but translucent and the entire cut has a wonderful nutty cheesy flavour and the good bacteria has done its job and slowly broken down the connective tissue and produced a super tender very very tasty steak.

The next thing that happened is that a few steak houses in the USA (notably David Burke’s Prime House in Chicago) started ageing their beef in cold rooms with a wall of Himalayan salt bricks stacked to the ceiling. This had a couple of profound effects on the beef – firstly the salty air being circulated around the large fridges has a slight anti-bacterial effect which means the beef can be aged for a longer time and secondly the salt produced a stronger drying effect and bizarrely a sweeter piece of meat. Recently a small number of UK meat producers have decided to salt dry as well.

Prime Rib, Salt cured beef, Deli Truck, Catering, Kent catering, wedding catering

The beef ageing cellars at David Burkes Primehouse in Chicago. These ageing rooms are stacked with Himalayan Salt bricks.

So onto my special beef day – Late last week my foodie wife came home from a pre-Christmas visit to Fortnum and Mason with a 1 bone prime rib cut of beef from shorthorn cattle, off the Glenarm Estate in Northern Ireland. But here’s the revelation, the Glenarm Estate has started to age its beef with Himalayan salt bricks. This is not just sophistry – salt ageing really works. The beef smelt sweet and fresh with a slight mushroomy cheesy nose. The meat was dark and the fat translucent.

Aged Beef, catering, Deli Truck, Kent catering, wedding catering, wedding

Prime Rib from shorthorn cattle on the Glenarm Estate in Northern Ireland. This piece has been aged in a salt room for 28 days.

It was such a special piece of meat that I didn’t want to mess it up by overcooking, so I seared on top of the stove on all sides then put the pan in the oven at 180 for about 8 minutes. I put a temperature probe into the meat and pulled it from the oven when the core temperature reached 50 degrees. With a normal, supermarket, wet-aged, flaccid bright red steak this would be too rare – but in this piece of meat (after a 20 minute rest) this proved spot on. The ageing process had, to my eyes, part cooked the beef already. This was a wonderful special treat and a truly exceptional piece of beef. Well worth the trip to Fortnums to track down.

It’s also very expensive – this piece cost close to £30 pounds – but like all good things, you dont have to have it every day. I would gladly cut my red meat intake down to 5 or 6 times a year (instead of twice a week) so I could afford the best – and this is it.

NOTE: if you are well versed in cooking steak and use the finger prodding method to feel how it is done – you may have to change your methodology with meat like this. I found with this cut that the meat had lost so much water due to the ageing process that when prodded it felt very firm at all stages of cooking. So when it was very rare (checked with temperature probe) it felt almost well done. Something to be aware of….

NOTE: Always ask your butcher if his meat has been dry aged or wet aged in a bag (called the cryovac method) if it has been wet aged don’t buy it, but kindly ask if he can get dry aged beef. The more people that ask the more opportunity we have for getting better quality meat.

 

 

Feeding the grape pickers at the Squerryes Estate.

“Hi Dennis and Miri, Thank you so much for today.  The food was delicious, you really pulled the stops out.  All feedback was positive, seriously brilliant!”  Alisoun Hunter, Westerham.

“Thank you to all of our members and friends for helping with our harvest on Sunday. Food from  was the icing on the cake!”   The Squerryes Estate.

“A mention for the delicious pulled pork that greeted pickers!”  John Mobbs @GreatBritWine

A great day at the Squerryes vineyards in North Kent as professional pickers mingled with the “Friends of Squerryes” to pick some grapes, catch up and indulge in Deli Truck food.

These grapes will go to make the Squerryes Court award wining Methode Champenoise sparkling brut -with a perfect blend of 45% Chardonnay, 35% Pinot Noir & 20% Pinot Meunier.

A strict rule, that guests had to pick grapes before they could have lunch from the Deli Truck was roundly ignored from the beginning. It was a great family day with many of the children loving the grape picking.

The estate asked us for good hearty food offerings to feed both the professional pickers and the “Friends of  Squerryes” pickers and their families. Our legendary pulled pork, gourmet hot sausage in a brioche bun and chocolate brownies with amaretto cream went down a treat.

As you can see we were truly in the middle of a paddock and like many of our events we are completely self sufficient with our own generators, onboard fridges, freezers, gas grills and hot water.

Also a special thank you to John Mobbs from the highly acclaimed Great  British Wine website for some of the photos (the good ones) on this post.

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The Deli Truck amongst the vines on a beautiful autumnal day @squerryes estate. With some of the “members of Squerryes” pickers enjoying their hard earned Deli Truck lunch. (photo – John Mobbs)

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The Deli Truck at the great grape harvest at the Squerryes Estate in Kent. Feeding the grape pickers and friends of the estate.

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The Deli Trucks famous 10 hour smoked pulled pork sandwich. Photo: John Mobbs

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Grapes ready for crushing @Squerryes Estate

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The deli Truck @Squerryes estate vineyards in Kent. getting ready to feed the grape pickers. (Photo: John Mobbs)